Dietary protein-phenolic interactions: characterization, biochemical-physiological consequences, and potential food applications

Zhang, Qiaozhi; Cheng, Zhouzhou; Wang, Yanbo; Fu, Linglin

doi:10.1080/10408398.2020.1803199

Cited by 177 publications

(114 citation statements)

References 228 publications

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“…From the present result, there is an indication that the TPC of the orange juice samples increased with increasing proportions of protein isolate/hydrolysate. This could be as a result of higher proportions of basic and or hydrophobic amino acids with greater tendency to interact with the polyphenol compounds in the orange juice ( Zhang et al., 2020 ). Phenolic compounds can donate hydrogen to the carboxyl group of protein to form hydrogen bond which has the ability to alter their nutritional, physicochemical or even bioactive properties ( Ozdal et al., 2013 ).…”

Section: Resultsmentioning

confidence: 99%

Influence of Kersting’s (Kerstingiella geocarpa) groundnut proteins on the physicochemical, bioactive properties and storage stability of orange juice

Osungbade

Ikujenlola

Gbadamosi

2021

Heliyon

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Sweet orange ranks as one of the most acceptable fruit juices across the globe as it offers a healthy choice and pleasant taste to a wide spectrum of consumers. This makes it a promising vehicle for conveying functional ingredients into the human body. The present study was designed to produce functional orange juice by incorporating Kersting's groundnut proteins (isolate and hydrolysates) at different proportions (0.6, 0.8 and 1.0 w/v) into freshly produced sweet orange juice. The sample formulations were further analysed for changes in their physicochemical (pH, titratable acidity, total soluble sugars, ascorbic acid and total phenol content), sensory (appearance, colour, flavour, mouthfeel and overall acceptability), antioxidant (radical scavenging, metal chelating, ferric ion-reducing abilities, DPPH, total antioxidant) and antidiabetic (inhibition of α-amylase and α-glucosidase enzyme activities) properties as well as their storage stability over a 90-day storage period. The functional orange juice exhibited an improved physicochemical, antioxidant, antidiabetic and shelf life properties based on the respective protein concentrations used over the 90-day study period while the sample with the lowest proportion (0.6%) of functional ingredient had the highest sensory acceptability. Hence, the study concluded that Kersting's groundnut proteins could find useful applications in the formulation of functional orange juice.

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Section: Resultsmentioning

confidence: 99%

Influence of Kersting’s (Kerstingiella geocarpa) groundnut proteins on the physicochemical, bioactive properties and storage stability of orange juice

Osungbade

Ikujenlola

Gbadamosi

2021

Heliyon

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“…are specifically discussed. Other potential consequences of protein–polyphenol interactions, including nutritional value and digestibility of proteins (Ozdal et al., 2013), bioavailability and metabolic fates of phenolic compounds (Zhang et al., 2020), and antioxidant properties of protein–polyphenol conjugates (Quan et al., 2019), which have been addressed in the cited references, are not specifically discussed in the present paper. Additional roles that phenolic compounds may play in muscle foods quality and safety, for example, as antimicrobial agents, inhibitors of toxicants formation in meat processing, and nutrition boosters, can be found in the reviews of Papuc et al.…”

Section: Introductionmentioning

confidence: 99%

Myoprotein–phytophenol interaction: Implications for muscle food structure‐forming properties

Guo

Xiong

2021

Comp Rev Food Sci Food Safe

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Phenolic compounds are commonly incorporated into muscle foods to inhibit lipid oxidation and modify product flavor. Those that are present in or extracted from plant sources (seeds, leaves, and stems) known as “phytophenols” are of particular importance in the current meat industry due to natural origins, diversity, and safety record. Apart from these primary roles as antioxidants and flavorings, phytophenols are now recognized to be chemically reactive with a variety of food constituents, including proteins. In processed muscle foods, where the structure‐forming ability is critical to a product's texture‐related quality attributes and palatability, the functional properties of proteins, especially gelation and emulsification, play an essential role. A vast amount of recent studies has been devoted to protein–phenol interactions to investigate the impact on meat product texture and flavor. Considerable efforts have been made to elucidate the specific roles of phytophenol interaction with “myoproteins” (i.e., muscle‐derived proteins) probing the structure‐forming process in cooked meat products. The present review provides an insight into the actions of phytophenols in modifying and interacting with muscle proteins with an emphasis on the reaction mechanisms, detection methods, protein functionality, and implications for structural characteristics and textural properties of muscle foods.

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“…These interactions could protect the phenolic compounds from oxidation during their passage through the gastrointestinal tract. On the other hand, phenol/protein interactions can lead to a loss of nutritional value due to protein precipitation and enzyme inactivation [ 15 ]. In this respect, more detailed phytochemical characteristics and more complete understanding of the digestion processes are needed [ 16 ].…”

Section: Introductionmentioning

confidence: 99%

Impact of In Vitro Gastrointestinal Digestion on the Bioaccessibility of Phytochemical Compounds from Eight Fruit Juices

et al. 2021

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Fruits contain a number of useful substances including antioxidants. Their bio-accessibility after passing through the digestive tract is of primary importance when considering their benefits. In this respect, we investigated the effect of in vitro digestion on the phytochemicals of eight fruit juices. Freshly prepared juices from pomegranate, orange and grapefruit were used as well as commercially available juices from cherry, black grapes and aloe vera, blackberry and chokeberry, and two types of chokeberry and raspberries. Spectrophotometric and HPLC methods were used in order to analyse the sugar content, the total phenolic (TPC) and flavonoid contents (TFC), anthocyanins, phenolic acids and antioxidant activity. Principle component analysis was used to explain the differentiation among the types of fruit juice. Sugar recovery variation was between 4%–41%. The bio-accessibility of TPC ranged from 13.52%–26.49% and of flavonoids between 24.25%-67.00%. The pomegranate juice and the juice of black grapes and aloe vera kept 58.12 and 50.36% of their initial anthocyanins content, while for the other samples less than 1.10% was established. As a result, а maximum of 30% remaining antioxidant activity was measured for some of the samples, but for most this was less than 10%. In conclusion, fruit juices are a rich source of biologically active substances, but a more detailed analysis of food transformation during digestion is needed.

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Dietary protein-phenolic interactions: characterization, biochemical-physiological consequences, and potential food applications

Cited by 177 publications

References 228 publications

Influence of Kersting’s (Kerstingiella geocarpa) groundnut proteins on the physicochemical, bioactive properties and storage stability of orange juice

Influence of Kersting’s (Kerstingiella geocarpa) groundnut proteins on the physicochemical, bioactive properties and storage stability of orange juice

Myoprotein–phytophenol interaction: Implications for muscle food structure‐forming properties

Impact of In Vitro Gastrointestinal Digestion on the Bioaccessibility of Phytochemical Compounds from Eight Fruit Juices

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